Effects of hot-water extracts from Myrtle, Rosemary, Nettle and Lemon balm leaves on lipid oxidation and color of beef patties during frozen storage

Journal of Food Processing and Preservation

Volumn 32, Issue 1, 2008, Pages 117-132

  Akarpat, A ^a   Turhan, S ^a   Ustun, N S ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CITRUS LIMON; ROSMARINUS OFFICINALIS; URTICA;

EID: 38849190185     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00169.x     Document Type: Article

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